Royal Quinoa Salad With Tofu and Sesame Ginger Vinaigrette

Royal quinoa is a reddish, high-protein variety of quinoa grown in parts of Bolivia. It’s particularly nutty tasting, especially if you toast it in the pan before cooking. I serve this salad as a main dish.

1 cup royal quinoa

3 cups water

Salt, preferably kosher salt, to taste

1 tablespoon canola oil

8 ounces tofu, sliced 1/2 inch thick

Soy sauce to taste

6 ounces snow peas or sugar snap peas, or 2 broccoli crowns, steamed or blanched for three to five minutes (to taste)

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1. Heat a medium-sized, heavy saucepan over medium-high heat, and add the rinsed quinoa. Stir in the hot pan until all the water has evaporated and the quinoa is beginning to smell toasty, about five minutes. Add 2 1/2 cups water and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 20 to 25 minutes, until the quinoa is tender and displays little white spirals. Drain through a strainer, and place in a large bowl.

2. Pat the tofu dry with paper towels, pressing on it to extract excess water. Cut in 1/2 inch dice. Heat 1 tablespoon canola oil in a heavy nonstick skillet over medium-high heat, and add the tofu. Cook, stirring or shaking the pan, until the tofu is golden and slightly crisp, about five minutes. Add soy sauce to taste and toss together. Remove from the heat, and add to the bowl with the quinoa. Stir in the remaining ingredients.

3. Whisk together the lime juice, ginger, garlic, soy sauce, sesame or walnut oil, the canola oil and the buttermilk. Toss with the quinoa mixture. Line plates with radicchio or lettuce leaves, fill the leaves with the salad, and serve.

Yield: Serves six

Advance preparation: You can prepare this salad hours ahead of serving.